The distinct textures of custard and pudding are most vividly showcased in a variety of desserts. With its silkier yet firmer consistency, custard shines in classics like crème brûlée. On the other ...

The first time you see tomato pudding, at a young and naïve age of 5 or 10, you're utterly repulsed. Five years later, at the ...

Heat the oven to 300ºF. Place 1 (1-pound) loaf cubed challah or brioche in an even layer on a rimmed baking sheet. Bake until ...

To serve, pour the cold custard into 5 serving bowls, then top with the warm bread and butter pudding. For the custard (makes 750ml) Pour the milk and cream into a saucepan, then add the vanilla ...

Cut 1 slice of bread lengthwise ... and slide the pudding out, letting the sauce flow around it. Scrape the extra sauce from the cup around it or drizzle on top. To make the custard: Whisk the ...

"This recipe ties together a sort of bread and butter ... Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you ...

Serve with extra custard, if desired. Using stale bread for this pudding is better than using fresh bread, because it is better at absorbing the liquid. Some supermarket loaves can remain too soft ...